The effect of stage of maturity on yield and quality of maize grain and stover

Stage of maturity at the time of harvest is considered as one of the factors influencing the nutritive value of crop residues. Thus this study was carried out to assess the effect of harvesting maize at different stages of grain maturity on yield and quality of maize grain and stover. The maize crop was harvested at grain moisture content of 28–30, 20–23 and 10–12%, which were designated as Stages I, II and III, respectively. Grain yield, standardised to 12.5% moisture content, showed an increasing trend, whereas cob, stover, total crop residue and total biomass dry matter (DM) yield showed a decreasing trend with increasing stage of maturity (p>0.05). The declining trend in stover yield with increased stage of maturity was due mainly to leaf loss. There was a significant decrease (p<0.05) in crop residue–grain ratio and leaf–stem ratio and a significant increase in the harvest index and hectolitre weight of the grain as the grain moisture content decreased from about 30 to 10%. Maize stover harvested at Stage I had significantly higher (p<0.05) ash content than those harvested at Stages II and III. The crude protein (CP) content was significantly lower, whereas the neutral detergent fibre and cellulose contents were higher (p<0.05) in Stage III than in Stages I and II. There was a decreasing trend in in sacco DM degradability with increasing stage of maturity. The washing loss, potential degradability and effective DM degradability at 0.03 h−1 rumen outflow rate were higher (p<0.05) in Stage I than in Stages II and III. The volume of gas produced after 3, 6, 12, 24, 48 and 72 h of incubation was higher (p<0.05) in Stage I than in Stages II and III. The a value (the intercept of the gas production curve) and the gas production potential (a+b) were higher (p<0.05) in Stage I than in Stage III. Reduction in the nutritive value of stover with increasing stage of maturity was characterised by reduction in CP contents and increasing concentration of fibrous constituents. These were reflections of changes in the morphological composition of stover and losses of nutrients within the morphological fractions with increasing stage of maturity.